I am going through a blueberry stage if you haven't noticed from some of my recent blueberry recipes. These muffins are moist and so fluffy you have to try them, my daughter loves them she cant stop eating them once I've made them.
2 eggs
1/2 cup of honey
1 tsp vanilla
1/4 cup of palm shortening, melted
1 1/2 cup almond flour
1 tbsp coconut flour
1/4 tsp baking soda
pinch of salt
1 cup raspberries
1/3 cup blueberries
Preheat the oven to 350'. Add the eggs to a stand up mixer and mix well. Add the vanilla and honey. Melt the palm shortening and pour it into the mixture. Pour in the almond flour, coconut flour,baking soda and salt. Mix well and add the blueberries and raspberries. Mix until well combined. Line a muffin tin with cupcake liners and pour the mixture in to each one, filling it half way. Place the the muffins into the oven and cook for 25 min. Let cool and serve.
2 eggs
1/2 cup of honey
1 tsp vanilla
1/4 cup of palm shortening, melted
1 1/2 cup almond flour
1 tbsp coconut flour
1/4 tsp baking soda
pinch of salt
1 cup raspberries
1/3 cup blueberries
Preheat the oven to 350'. Add the eggs to a stand up mixer and mix well. Add the vanilla and honey. Melt the palm shortening and pour it into the mixture. Pour in the almond flour, coconut flour,baking soda and salt. Mix well and add the blueberries and raspberries. Mix until well combined. Line a muffin tin with cupcake liners and pour the mixture in to each one, filling it half way. Place the the muffins into the oven and cook for 25 min. Let cool and serve.